Weekly Menu, July 6th

Oh boy, hubby and I are getting too old. We are still hurting after our all day 4th of July party with friends, family, and neighbors....too many fantastic margarita's. Not sure if it was worth the price!

This weeks menu is going to be a little more "cleansing," at least the first few days. A "Cleansing Diet" simply means more of our calories will be coming from complex carbohydrates then fat and protein.

Monday- Vegetable salad, with sprouted black beans and cilantro vinaigrette
Tuesday- Wild Rice, Veg and Tofu saute
Wednesday-Minestrone with Pesto by Mario Batali (with Spelt instead of pasta)
Thursday- Veg and cheese pizza
Friday- Bruschetta Chicken and mixed greens (recipe from http://dinnersforayear.blogspot.com/ )


Bruschetta Chicken
5 chicken breasts, boneless and skinless
Montreal chicken seasoning or Penzey's Chicago steak seasoning*
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1/2 small red onion, chopped
2 tablespoons cilantro, chopped
1 avocado, diced
salt pepper
1/3 cup goat cheese, crumbled
about 5 - 6 cups mixed greens

Heat a grill to high. Season chicken with seasonings. For balsamic vinaigrette, combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Set aside. Grill chicken for about 4 - 5 minutes per side. Baste with balsamic vinaigrette - watch for flare ups. Remove from grill and let rest for about 5 minutes.Combine tomatoes, onion, cilantro, avocado, and a dash of salt and pepper. Set aside.To serve, place about 1+ cup of the mixed greens on a plate. Slice one chicken breast and place on top of the greens. Top with tomato mixture, some of the goat cheese, and drizzle with the balsamic vinaigrette. Serve.

* I don't have either of these. I will use plain old lemon pepper.